Why are black olives and green olives. How to include olives in your diet

In general, such a classification of the fruits of the olive tree is typical only for our country. There is simply no such division in other countries. We call black fruits olives, and green fruits olives. In fact, the word "olive" (which we often use) exists only with us - in Russian, and this word means a fruit containing a sufficient amount of oil. In the same countries of the Mediterranean, where the olive tree grows, its fruits of any degree of their maturity, both black and green, are simply called olives. I think this is sorted out.

What are the benefits of olives and black olives?

Olive oil, which is famous throughout the world, is the main component of the fruit of the olive tree. It is thanks to this oil that the inhabitants of the Mediterranean countries are saved from diseases associated with the cardiovascular system.
Olives are divided into two different groups: these are fruits that are rich in fats, they are the basis for the production of oil, and fruits in which there is not much oil are table olives. They are used in their natural form.
Olives are foods of very high nutritional value. They contain very necessary saturated fatty acids, proteins, a lot of vitamins of various groups - B, C, E, and P, there is potassium, iron and phosphorus. They also contain various acids, which are just necessary material to form the shell of the cells of our body with you.
All types of olives can be eaten by people of all ages and it is very useful as a prevention of many diseases: problems with the heart and blood vessels, with the liver and stomach ulcers. Even the seeds themselves in olives are edible, because they are completely processed by our stomach, without a trace.
Which olives are the tastiest?

The olives that you and I buy in stores have already been cooked to a certain extent. And such processing is not accidental, because fresh olives are inedible, they are bitter and, in addition, also hard. Olives, to make them tasty, are salted, marinated, stuffed with pepper, anchovies, capers or lemons. In our stores you can mainly buy canned olives, but in their homeland you can try what taste and dry salted olives.

There is different kinds olives, which are divided according to their level of maturity and according to the method of processing:

Green olives. These olives are harvested early, even before the start of their ripening process, and their color can be green to light yellow.
Olives combined- are harvested already in the process of their maturation, but even before the onset of real maturity. They can be pink to chestnut.
black olives(they are what we used to call olives with you) are already harvested when full maturity comes.
Oxidized blackened olives(we also call them olives) are harvested while still immature, and after harvest they are specially processed and from this processing they already acquire their final color.
In total, olive experts identify about 300 different varieties of olives. All of them are different in their taste, as well as in shape and size.

If olives High Quality, then in the jar they are almost the same in size, their surface is smooth, and during preservation they do not add any preservatives.
If you see that the bank is somehow deformed, then it is better not to take it. Also, do not forget about the expiration date (always look!), Especially if you like pitted olives.

And in this video you will find out what should be in a jar of olives and black olives besides themselves. Be sure to look.

The olive is a tree known to mankind since time immemorial. It is mentioned many times in the Bible. Wreaths made from its branches were awarded to the winners of the Olympic Games in Ancient Greece. Its branch is the first plant that the dove brought to Noah after the Great Flood.

Although the Mediterranean is the birthplace of the European olive, it has taken root in America and Africa. The fruits and oil are exported all over the world. Living in Alaska, Iceland or in the north of the Eurasian continent, you can easily enjoy the original dishes of the Mediterranean cuisine, which is simply impossible to imagine without olives or olive oil.

Where and how do they grow

The homeland of the olive is the southeastern Mediterranean. The tree was first cultivated in ancient Greece, from where it spread throughout the world. The tree begins to bear fruit about two decades after germination. The fruit of the tree in the botanical classification is called a drupe.
The olive is known as a long-lived plant. The lifetime of some individual trees is not even measured in centuries.

Residents of modern Israel claim that in Gethsemane, the place where Jesus was captured, eight olive trees still grow, which were already bearing fruit in those distant times.

There is an olive tree in the Nikitsky Botanical Garden, which is 2000 years old.

Did you know? The fruits of the black olive tree are called "olives" only in the territory of the post-Soviet space. Throughout the rest of the world, a drupe of varying degrees of maturity is called an olive, adding a clarification - color.

The olive tree blooms once every two years. Depending on the specific climatic conditions, the tree blooms from early May to late June. Fruits ripen 120-150 days after flowering.

Difference between olives and black olives

There is no difference as such between an olive and an olive. We can say that olives are the fruits of the olive tree that have reached their full degree of maturity.

Conversely, olives are not fully ripened olives. Fetus Green colour(olive) has a firmer texture but contains less oil.

change color when preserving only olives of the Halkidiki variety. Other varieties do not change color during processing and preservation. It should be understood that the familiar “black” color of olives is obtained as a result of processing with preservatives before they go to jars.

Those olives that ripen on the tree on their own have different shades - from brown to purple, almost black.

How olives are made

From the entire harvest of olives harvested in the world, produce:

• oil - 90% of the crop;
• pickled olives and olives - 10%.

A fresh olive, just plucked from a tree, has a not very pleasant, bitter taste. Therefore, they are eaten only in canned.

If you have a jar of pitted black olives in front of you, then these are oxidized olives - black oxidized olives. The fruit of this variety was harvested green, but changed color in the process of preparation, salting and preservation.
With the help of caustic soda, olives get rid of bitterness, while oxidation occurs - enrichment with oxygen.

A drupe ripened on a tree naturally, can be of various colors, even red. In such olives, the stone is not removed during conservation. Their flesh is too tender.

Important! Olives grown in Greece are salted for a period of six months to a year, as a result of which they have a sharp taste. In Spain, the fruits are harvested green, treated with alkali and oxidized olives are obtained.

Types of olives

All varieties of olives can be divided into three main categories:

• oilseeds - from such fruits they crush olive oil;
• universal - suitable both for eating and for obtaining oil;
• canteens (canning) - this species olives are used for canning, pickling and eating.

In turn, canned olives can be:

• Whole - whole fruits with a stone;
• Pitted - pitted olives;
• Cracked - crushed;
• Sliced ​​- cut;
• Stuffed - stuffed with various fillers.

Depending on the color and time of collection, the fruits are divided into:

• green and light yellow - the collection is made just before ripening;
• combined (from slightly red to brown) - harvested before full ripening;
• black - collect fully ripe fruits;
• black oxidized - harvested unripe, black color is obtained after chemical treatment.

Another characteristic of olives is the caliber, or indicator of the size of the fruit.

In accordance with accepted standards, olives are:

• especially large - from 70 to 110 pieces. in 1 kg;
• large - from 111 to 160, respectively;
• medium - from 161 to 260;
• small - from 261 to 380 pieces.

Composition and energy value

The fruits of the olive tree contain the following substances:

• water: olives 60-80%; olives 50-70%;
• fat, respectively: 6-30%; 10-29%;
• sugar: 2-6%; 0%;
• protein: 1-3%; 1-1.5%;
• : 1-4%; 1,4-2,1%;
• ash content: 0.6-1%; 4.2-5.5%.

Minerals contained in 100 g of olives:

• - 740 mg;
• - 9 mg;
• - 85 mg;
• copper - 250 mcg;
• - 3.2 mg;
• - 4 mg;
• - 20 mcg;
• - 3 mg;
• - 1 mcg;
• - 0.21 mg.

Green pitted fruits have a calorie content of 113 kcal / 100 g. The pit contains many different fatty acids. They account for more than half of the total chemical composition of the bone.

Did you know? AT New World the olive tree came in 1560, where it is successfully grown to this day, mainly in Peru and Mexico.

The calorie content of canned pitted olives is about 130 kcal. The energy value of a fruit that has reached its maturity on a tree is 155 kcal.

But the same mature olives, but pitted, have a slightly lower calorie content - 130 kcal.

Beneficial features

• Antioxidants contained in the olive tree prevent the oxidation of fat and cholesterol, thereby reducing the risk of cardiovascular disease, including heart attack.

• The fatty acids found in olives are monounsaturated. Such fats have the ability to break down intracellular fat, which helps to get rid of excess weight.

• Eating the fruits of the olive tree daily helps to quickly satisfy the feeling of hunger without overeating.
• Antioxidants and significantly reduce the negative effects of free radicals, neutralizing oxidative processes in the body. As a result, the likelihood of developing oncological processes decreases markedly.
• Anti-inflammatory substances and antioxidants can have an analgesic effect. The reason is oleocanthal, a substance whose action is similar to that of non-steroidal analgesics. 2-3 tbsp. tablespoons of oil in their action are similar to the action of the Nurofen tablet.

• Vitamin E contained in fruits perfectly protects, nourishes and regenerates the skin and hair.
• Olive oil is a natural blocker of histamine receptors, reduces allergic reactions of the body. The oil is used in anti-allergic diets. The anti-inflammatory properties can increase blood circulation and make it easier to breathe in asthma.
• Beneficial effect on the gastrointestinal tract. 250 g of olives contain 1/6 of the amount of fiber needed for proper intestinal motility. The same fiber creates favorable conditions for the development and vital activity of the necessary microflora.

• The iron contained in olives is necessary for our body for oxygen metabolism. And as you know, all the processes of our life are connected with oxygen.
• Vitamin A prevents the formation of age-related degenerative changes in our eyes. A jar of olives (300 ml) contains a tenth of the necessary daily rate retinol (vitamin A).
• Glutathione has a beneficial effect on the immune system, prevents toxins from entering the cell, improves the quality of lymphocytes.
• Linoleic acid has a healing effect, helps regenerate the skin.

Warnings, harmful properties

There are some restrictions on the use of olives. One of them is cholecystitis and other manifestations of gallstone disease.

Important! The bark of the olive tree is used instead of cinchona, the oldest remedy for malaria, and the infusion of the leaves normalizes arterial pressure and breath.

The high fat content of olives can have a laxative effect.
And, of course, you should not get carried away with olives with individual intolerance and allergic reactions. As you can see, there are very few restrictions and contraindications.

Man has been cultivating the olive for a very long time, eating its fruits, crushing the oil. In the countries located on the eastern and northeastern coast of the Mediterranean Sea, a kind of cult of honoring the olive tree has developed over several millennia. There, the attitude to the olive is similar to our attitude to bread.

And although the bread on our tables is indispensable and more familiar, let's join the culture of the ancient civilizations of Rome and Greece, sometimes pampering ourselves with the fruits of the noble olive.

How big is the difference between olives and olives? What to look for when choosing in a store? Let's look at the main differences.

Colour

The main, and perhaps the main difference, is the different color of the fruit. In olives it is black, in olives it is green. Therefore, many mistakenly believe that these are different fruits. But it turns out that these are the fruits of one tree, the olive. From time immemorial, the olive has been revered as a tree responsible for the connection between heaven and earth, as a symbol of wisdom and immortality. When the olive blossoms, it produces white flowers, instead of which green fruits are subsequently tied.

An olive is a ripened olive

This is a fairly common misconception. But olives do not get their dark color in the process of ripening, but after processing with special chemicals. The only olive cultivar whose mature fruits are black in color is the Halkidiki cultivar.

Olives are more oily, contain in their composition up to 80% oil. The famous olive oil is produced from these fruits, they owe their name to it. Olives and olives exist only in Russia. For a European, such a classification does not exist; in Europe, olives are black olives, and no more.

Treatment

Olives are divided into two groups. From the first, enriched with fats, olive oil is obtained. The second group, less oily, is used for canning. They are not eaten fresh, regardless of the degree of ripening. This is due to the fact that they are incredibly hard and bitter. The canning process lasts almost six months. To do this, the olives are soaked in saline. Unfortunately, manufacturers artificially speed up this process by using stabilizers and various oxides. Brine recipes differ in composition, depending on the manufacturer.

Olives are subjected to longer canning. In its process, the product is oxidized with the help of oxygen, as a result, they lose their original rigidity and acquire a dark color. Therefore, olives and olives differ from each other only after chemical treatment.

The next difference is the stuffing. Manufacturers offer many types stuffed olives. The filling can be the most diverse, for every taste. Olives, unlike olives, are not stuffed. It turned out that this only worsened their taste.

Taste

The taste of olives is sharper, with sourness. Olives are softer and more oily.

The nutritional value

Avicenna also wrote that olives help with all diseases. Olive fruits are well absorbed by the body, even with a bone. They are rich in substances that have a beneficial effect on all organs and systems of the human body. The difference between olives and green olives can be traced only in the quantitative content of monounsaturated fatty acids. The more oily the fruits, the more of them. Otherwise, there is no significant difference between them.


Pods are rich in B, E and K vitamins, folic acid and a whole complex of microelements (calcium, magnesium, zinc, phosphorus, iron and others).

Medicinal properties

• Improvement of blood vessels. The presence of monounsaturated fatty acids contributes to the removal of bad cholesterol and prevents atherosclerosis of blood vessels.
• B vitamins strengthen the nervous system.
• The use of olives is recommended to prevent the formation of stones in the bile ducts.
• Regulation of lipid and water-fat metabolism. To this end, olives and black olives are useful in diet food to fight excess weight.
• Antioxidants in fruits prevent the occurrence of malignant tumors.
• The calcium contained in the fruits will make up for its deficiency in the body, strengthen the skeletal system.
• Pectins, contained in large quantities, neutralize toxic substances. They remove toxins from the body, as well as salts of heavy metals. Therefore, a jar of olives is indispensable for festive table when drinking alcohol, it will reduce its harmful effects on the body. They are recommended to be included in the diet under adverse environmental conditions, when working in hazardous industries.

The use of olives is contraindicated only in cases of cholecystitis. It is not for nothing that the olive is called sacred, it is really unique. This tree generously shares its fruits with a person, providing him with health and longevity.

Olives have long taken pride of place in the national cuisines of many peoples of the world. In our country, olives appeared relatively recently, so disputes around them do not subside. They have an interesting spicy taste that is difficult to describe even for an experienced taster: they simultaneously contain bitterness and sweetness, sour and salty notes. The mystery of this product has long divided all food lovers into big connoisseurs of olives and their ardent haters.

Even more fuels interest in this product is the question that few people can answer: “Olive - what is it? Is it a fruit, or a vegetable, or a berry? The answers to this question are as controversial as the taste of the product. Some argue that it is a berry or fruit, as it has a bone and grows on shrubs or trees. Others claim that it is a fruit or vegetable because it requires additional processing, after which it acquires its unique taste.

To find out what olives are, you need to remember the school course of botany. In botany, there is no such thing as berries, vegetables or fruits - this is only a consumer name for the fruits of flowering plants, which are intended for seed dispersal. There are juicy (berries, drupes) and dry fruits (boxes, nuts, pods, achenes, grains). Olives, botanically speaking, are drupes, not berries, fruits, or vegetables.

Olives vs Olives: What's the Difference?

In the domestic market, consumers know not fresh fruits of olive trees, but canned products with black or green fruits. This is the reason why there is a myth among ordinary uninitiated buyers that explains why olives are black and olives are green. In their opinion, the difference between olives and black olives is that they are the fruits of different types of trees. But it's not.

In fact, the words "olives" and "olives" are Russian-language synonyms. To make sure that there is no difference between olives and olives, it is enough to find out which family the trees on which they grow belong to. Olives, they are olives, grow on trees of the olive genus, the olive family. The word "olive" has Eastern European roots. Throughout the rest of the world, the fruits of these trees are known as olives.

It is likely that this confusion with the names of the fruits of olive trees arose due to the current GOST for olives. GOST R 55464-2013 in Russian is called “Olives or black olives in filling. Specifications". At the same time, in the English translation, the names of GOST and olives, and olives sound the same - olives (olives), however, adjusted for color. Perhaps that is why in Russia green fruits of olive trees are called olives, and black olives are called olives.

What determines the color of olives

The difference in the color of the fruits appears during their processing before canning. The fruits of the olive tree for preservation are harvested while still green. To preserve them green, it takes several weeks to soak the olives in brine. To reduce the time of harvesting olives, this process is accelerated: they are saturated with oxygen. This process is called oxidation. After that, the olives acquire a jet black color, to stabilize which a preservative is used - ferrous gluconate. After such processing, producers receive black oxidized olives, which are preserved.

After we figured out what black olives are painted with, the question is quite logical: “Are there real black olives?” The color of untreated olives depends on their degree of maturity:

• yellow-green, yellowish, white olives are harvested at the very beginning of their ripening. They are inherently immature;
• pink, red, brown, brown, chestnut color of fruits indicates their partial maturity. These olives are harvested later than green olives, but earlier than ripe ones;
• the dark color of olives is a sign of their ripeness and can have various shades: red-black, purple-black, dark chestnut, purple. But there are no jet-black olives on trees.

The main difference between self-ripened olives is that they are always sold with a stone. This is due to the fact that it is impossible to remove the stone from their mature pulp without damaging the pulp itself.

How olives grow

Olives grow on evergreen olive shrubs or trees. In botany, up to 60 species of olive trees are distinguished, but industrial value has only half of them.

The main industrial species of olive trees is the European olive (olive), one plant of which can produce up to 30 kg of fruit per season. Plants of this species are resistant to high temperatures, and mountain varieties have frost resistance.

Trees of this species are covered with dry hard gray bark. On their crooked branches grow narrow gray-green rough leaves. The leaves of the olive tree do not fall during the cold season: they change gradually on the tree.

Olive trees bloom in April-July. How do olives bloom? Flowers of oil trees are collected in panicles, which consist of 10-40 white fragrant flowers. After flowering on a branch of an olive tree, fruits similar to small ones appear. The olive is an oval-shaped drupe up to 4 cm long and up to 2 cm in diameter. The color and weight of the fruit depends on its variety and degree of maturity. Fruit color can vary from light green to dark purple. The pulp is elastic, oily, the skin is dense, with a waxy surface. For the first time, olive trees begin to bear fruit after 20 years, bearing fruit once every two years.

Olives are harvested 4-5 months after the flowering of the trees. Olives ripen between November and January. But the harvest time often depends not on the time when the olives ripen, but on the variety and method of harvesting and processing the olives. If they are used for canning or making green butter, they are harvested 1-2 months before they ripen.

The green fruits are usually harvested by hand because they do not fall off the stalk themselves. Ripe olives are often shaken off on a pre-spread net under the trees. Once harvested, the olives are sent for processing as soon as possible. Any delay in this process negatively affects the quality of the final product.

Where do olives grow

Today, olive trees are cultivated:

• in the Mediterranean countries (in Spain, Italy, Greece, France, Turkey);
• in the Maghreb countries (in Tunisia, Morocco, Algeria, Libya);
• on the Black Sea coast (in the Crimea, in Bulgaria, Georgia, in Abkhazia);
• in the countries of Asia Minor and the Middle East (in Israel, Iran, Turkmenistan, Azerbaijan);
• in northern India;
• in Australia;
• in Mexico and Peru.

The cultivation of olive trees in these countries is carried out by both large producers and small farms.

In Russia, olive trees are not grown on an industrial scale, but small olive groves grow on the Black Sea coast of the Krasnodar Territory.

Up to 250 varieties of a cultivated species, the European olive, have been bred by the selection method. The fruits of its different varieties differ in color, size, palatability and their oil content. Olive varieties are:

• canteens, which contain a lot of pulp, so they are used for pickling, canning and other harvesting methods;
• oilseeds, which contain a lot of oils, so they are used to make olive oil;
• universal.

On modern shelves you can find many varieties of olives with a variety of origins. On an industrial scale, olives are grown in Spain, Italy, Greece, France, Turkey, Cyprus, Tunisia, Morocco, Israel.

Spanish olives

Spain is the leader in the production of olives and olive products in Europe and the world. About 50% of all exported olives worldwide come from Spanish producers.

The most popular variety cultivated in Spain is Picual, which translates as "nipple". This is a versatile variety of olives, but more often it is used to make oil. Olive trees of this variety are grown in the mountains and on the plains, while the fruits grown in different areas differ significantly in taste.

Varieties Ojiblanca and Casareña are famous for their black small fruits with soft juicy pulp, from which the stone is easily separated. These are the best olives for canning.

In Italy, olives are one of the main ingredients in many dishes. The world's most popular giant Italian table green olive is the Vittoria variety. Olives of this variety have a juicy, fleshy, fragrant pulp. No food additives are used for their preparation.

On the southern Italian island of Sicily, Michio Le Olive is a well-known variety of bright green olives, which are famous for their fruit flavor with a fresh aftertaste. To preserve their color, these Sicilian olives are stored in a special brine, the recipe of which is kept secret and passed down from generation to generation.

Greek olives

More than a hundred cultivated in Greece different varieties olives. Often Greek olives are named after the area where olive trees of this variety grow.

The best Greek olives are the fruits of the Kalamata variety, which got its name from the town of the same name in southern Greece, near which they are grown. Ripe olives of this variety are medium in size, purple-black in color. They have juicy flesh with a tart taste and a pronounced aroma.

Halkidiki is a variety of large green olives grown in northern Greece. Due to their large size, these fruits are used for stuffing with fillings (paprika, onions, gherkins, almonds, cheese).

The most numerous olive groves in Greece are located on the island of Crete, where the Koroneiki oilseed variety is grown. The yield of these Cretan olives per year exceeds the total yield of olive fruits in the rest of Greece. A fragrant olive oil is made from these olives.

French olives

Olives are called Nice, collected in olive groves growing near Nice. These are fruits of small size, purple or black, have oily flesh with a pleasant delicate taste.

French small black olives from Provence have a slight tangy bitterness. Nion olives round shape, small, red-brown in color and also slightly bitter. The French variety Picolini is represented by green, crisp fruits with a fresh, salty taste.

The vast majority of varieties of French olives are universal and are used for making oil and in cooking, in canned or pickled form, in the form of pastes, pates, dressings. They are used to make cosmetics.

Israeli olives

In Israel, mainly oil-bearing varieties of olives are grown, so olive production in this country is mainly aimed at making oil.

One of the popular Israeli varieties is Suri. It is believed that the real homeland of this variety is the Lebanese city of Sur (Tyre). These fragrant olives produce a spicy green oil with hints of pepper. Israeli Suri oil is well suited for cooking Jewish cuisine.

Another popular variety of olives grown in Israel and used to make olive oil is Barnea. Oil is pressed from them with a delicate aroma of fresh hay and fruity notes. Israeli green olive oil has a very useful property for children - its daily intake on an empty stomach is effective against worms in them.

The chemical composition of olives

The fruits of oil trees contain proteins, fats, carbohydrates (), which are energy and plastic material for the human body. The ratio B:L:Y per 100 grams of olives differs from their degree of maturity and variety: in unripe small fruits, their content is lower than in ripe large ones.

The taste of fresh olives is bitter-tart or bitter, so they are not eaten raw. For the consumer, the nutrient content is more important not in raw olives, and the amount that is contained in finished product. Considering that olives enter the domestic market more often in canned form, below are data on nutritional value and chemical composition canned product.

Olives are the source vegetable fats. A remarkable fact is that when high content fats in olives, they are not harmful: more than 90% of the fruit pulp fats contain mono- and polyunsaturated fatty acids. The peculiarity of unsaturated fatty acids is that in the human body they are not synthesized on their own and are practically not deposited (accumulated). It is essential for the normal functioning of the human body daily use eating foods rich in these fatty acids.

Carbohydrates of olives for 50-85% consist of indigestible dietary fiber(), so these carbohydrates do not represent an energy load on the body. Besides, glycemic index olives is low and is only 15 units per 100 g, which allows them to be consumed by diabetics.

The pulp of olives contains phenols (oleocanthal), which have powerful antioxidant properties. These substances are rapidly destroyed during the cooking of olives, but are preserved in the first cold-pressed oil.

The pulp of the fruit of the olive tree is rich in vitamins and minerals. These substances, unlike proteins, fats and carbohydrates, do not contain calories, but are biologically active substances that affect many processes in human body.

The chemical composition of olives differs significantly from their variety, place of growth, time of harvest, method of processing.

More than 2 million tons of olive oil are produced annually in the world. It is used in many cuisines of the world, but for our country, olive oil is still classified as exotic.

The benefits and harms of oil depend on many factors:

• varieties of olives and where they are grown;
• the method of their collection (manually or mechanically);
• what olives make oil (green or black);
• how oil is made (first or second pressing, cold or hot);
• conditions and period of storage.

How olive oil is made

Olive oil is made from olives of varying degrees of maturity. Most often, these are ripe olives, but some varieties of olives are grown for pressing in an unripe form, for example, Israeli green oil Barnea.

The process of making oil from olives consists of several successive stages:

• fruit sorting;
• cleansing them from leaves and stalks;
• wash in warm;
• first extraction of oil;
• crushing pulp and bones;
• second oil extraction.

Most oil producers try to create a complete production cycle: from growing a crop to making oil. It is worth noting that the production of products from olives is practically waste-free: biogas is made from olive oil cake, and briquetted environmentally friendly fuel is made from olive pits.

Olive Oil Types

Depending on the method of collection, extraction and thermal or chemical treatment, olive oils are divided into several types.

Extra virgin (extra virgin)

This unfiltered oil is obtained by first cold pressing. In the process of its manufacture, no heat treatment or chemicals are used. At laboratory research the oil must contain less than 1% acids. Such a product contains all the vitamins and essential fats that are found in the fruits themselves, as well as oleocanthal.

Virgin (virgin)

This oil is made in the same way as extra virgin oil, so the content useful substances stored in it. The difference of virgin oil is higher allowed content acids in it - up to 3.3%. Due to this acidity, virgin oil has a milder taste.

Refined olive

It is obtained by refining from oil, which has an acidity of over 3.3%. The taste of refined oil is neutral, it also does not have a special aroma. This is a product that contains almost only fat and does not have those useful substances that olive oil is so famous for.

pure olive

Such a product is obtained by mixing virgin and refined oils to improve taste and aromatic properties the last one. Accordingly, and beneficial features of this oil are something between a virgin oil and a refined product.

Light and extra-light

In the process of manufacturing these oils, various technologies are used (separation, deodorization, bleaching, heat and chemical treatments), resulting in a product with a “light” fat composition, and at the same time with a reduced content of all other substances.

Extra virgin and virgin oils contain many nutrients and are the most expensive, while refined and light oils are the cheapest.

In addition to cost and usefulness, the choice of olive oil is influenced by its purpose:

• not suitable for frying unrefined oils, because during heat treatment carcinogens are formed in them;
• refined oils are not suitable for dressing salads, because they lack the expected olive flavor and aroma.

How olives are harvested

Olives are eaten cooked. They are prepared for consumption in different ways:

• dry;
• dried;
• salt (dry salting method);
• marinate;
• canned.

How to remove bitterness from olives

Olives for preservation after harvest are washed and immersed in barrels with brine for several months. Thanks to the fermentation of this brine, olives lose their bitterness, become soft and sweetish. After that, the fruits are sorted, the stalks and leaves are removed, sorted by size.

Olive caliber

On a jar of canned olives, their caliber must be indicated. This depends on their value. To inform the consumer about the size of olives in a jar, symbols are used - two numbers through a fraction. These numbers represent the minimum and maximum amount olives of this caliber in 1 kg. Accordingly, the smaller the numbers indicated in the fraction, the larger the caliber of the olives. There are four calibration categories:

1. Giant, or royal - olives of especially large size (70/90, 91/100, 101/110).
2. Large (111/120, 121/140, 141/160).
3. Medium (161/180, 181/200, 201/230, 231/260).
4. Small (261/290, 291/320, 321/350, 351/380).

Thus, knowing how many grams are in the jar and the caliber of olives, you can find out how many fruits are in the jar.

How to remove the pits from olives

Olives can be preserved pitted or pitted. How are the pits removed from olives? Bones are removed using a special apparatus with knives. All these processes in large industries are carried out on automated lines.

Green olives are often stuffed. Capers, gherkins, peppers, garlic, onions and all sorts of other ingredients can be used as fillings. This process is carried out manually.

Beneficial features

Olive products, thanks to a large number essential fatty acids, vitamins and minerals contained in them, have many beneficial effects on various organs and systems of the human body when ingested. The beneficial properties of olives and olive oil make it possible to include them in therapeutic diet menus, as well as in the daily diet for various pathologies. internal organs. They can be eaten with or without the bone. It is difficult to answer which olives are more useful: with or without a stone, because they act on the body in different ways.

For the cardiovascular system

Olives are the leader among the products useful for of cardio-vascular system. Polyunsaturated fatty acids, which are contained in large quantities in them, being absorbed into the human blood from the intestine, show their beneficial properties:

• antiatherosclerotic action (bind in the blood, prevent the formation and reduce existing atherosclerotic plaques);
• increase the elasticity of blood vessels (due to the restoration of damaged vascular endothelium);
• reduce vascular permeability (by strengthening the bonds between the cells of the vascular walls);
• reduce blood viscosity, thereby reducing the risk of pathological thrombosis;
• help lower blood pressure.

Indications for the regular use of olive products in diseases of the heart and blood vessels are:

• atherosclerosis;
• coronary heart disease;
• arrhythmias;
• arterial hypertension;
• neurocirculatory dystonia;
• varicose veins;
• thrombosis and thrombophlebitis;
• thrombophilia;
• post-infarction and post-stroke conditions;
• angiopathy.

The benefits of the fruits of olive trees and olive oil for the heart are proven by scientific studies. After mass clinical examinations of residents of European countries, they found that residents of the Mediterranean suffer less from coronary heart disease and atherosclerosis of blood vessels than residents within the continent.

For the digestive system

What are the benefits of olives for the gastrointestinal tract? Polyunsaturated fatty acids and vitamins of olive products favorably affect the work digestive system:

• stimulate the production of digestive juices and;
• heal defects on the mucous membranes;
• restore liver cells;
• have a choleretic effect;
• prevent the formation of stones in the bile ducts;
• normalize peristalsis (translational movements) of the intestine;
• remove toxins from the intestines;
• restore intestinal microflora;
• help with hemorrhoids.

Olives affect a person's stool, but it is difficult to say unequivocally whether olives strengthen or weaken, because the effect of their use depends on the presence of a stone in them.

The olive pulp, which contains a lot of fat, contributes to accelerated elimination intestinal contents. Therefore, with daily intake of olives in food in small quantities, they have a laxative effect and prevent constipation.

And the oil seed, which contains a lot of tannins, fixes, therefore it is useful for digestive disorders associated with diarrhea. Indigestible fiber, due to its spongy structure, is able to absorb toxins and toxic substances and remove them from the body, so activated charcoal can be replaced with olives.

For the genitourinary system

Olive products can reduce the tendency to form stones in urolithiasis. Regular use olive oil helps get rid of kidney stones.

The inclusion of olive products in the daily diet is beneficial for the health of the female reproductive system, since fatty acids are included in fat metabolism and contribute to the normalization of the synthesis of female sex hormones. For men, olives are useful for their ability to increase potency and improve sperm quality.

For metabolic disorders

Olive products can be used diabetes. They normalize the level of cholesterol in the blood in type 2 diabetes, thereby preventing the development of diabetic macro- and microangiopathies.

Olive oil is useful for gout, as it helps dissolve uric acid salts that are deposited in the joints and uric acid kidney stones.

For neurological diseases

Fatty acids and contained in olive products normalize the functioning of the central nervous system, increase its working capacity, improve memory. Scientists have proven that daily use of olive oil improves the condition of patients with multiple sclerosis and Alzheimer's disease, restores cognitive functions of the brain after strokes.

With inflammation

Olive products block the synthesis of prostaglandins - substances that cause inflammatory reactions in the human body. Oleocanthal, found unchanged in extra virgin olive oil, has anti-inflammatory properties mimicking the action of non-steroidal anti-inflammatory drugs (NSAIDs). This allows you to include olives and products from them in medical nutrition for arthritis, arthrosis, osteochondrosis and spondylosis.

For the body of those who lose weight

Useful properties of olives and their products are successfully used in various diets. However, they should be included in the diet menu in doses, since they have a high energy value. For example, it is allowed to alternate black and green olives, but no more than 4 pieces per day. Their benefit for weight loss lies in the complex effect of the substances contained in olives on the human body:

• binding "harmful" fats and cholesterol in the intestines and blood;
• saturation of the body with essential fatty acids;
• antianemic action;
• increase the elasticity of blood vessels and skin;
• improvement of the condition of the skin and its appendages (hair, nails);
• normalization of the chair;
• mood improvement.

Why do people who lose weight crave olives so much? What is missing in their body? Olives are rich in sodium salts, so the desire to feast on them arises when it is deficient. This desire is especially true in people who are on a diet. To satisfy the desire to eat olives, you should not include them in your diet in canned, pickled and salted form. This cooking makes the olives very salty and is known to retain fluid in the body. It is better to give preference to dried, dried olives or olive oil.

against cancer

According to medical statistics, women in Mediterranean countries suffer from breast cancer several times less often than European women living in other areas. The assumption that the reason for this is a large amount of olives and olive oil in the diet, was confirmed in large-scale studies conducted in Spain from 2003 to 2009. The purpose of the research was to prove the anti-cancer effect of olive fats.

Spanish doctors examined about four thousand women who followed different diets:

1. The first group of women followed the Mediterranean diet with olive oil for a long time.
2. The second is the Mediterranean diet with hazelnuts.
3. The third is low-fat diets.
4. The fourth group was a control group and did not provide for a change in diet.

In the course of medical examinations of women who participated in this experiment, it was found that women in the first group were almost 70% less likely to get breast cancer than women in the other three groups.

For pregnant women and nursing mothers

The mother's body has an increased need for nutrients, vitamins and minerals, especially essential (indispensable), to provide your baby with them in sufficient quantities. If there is a deficiency of such substances, they begin to “wash out” from the organs of a pregnant woman or a nursing mother, leading to a disruption in their functioning. With a continuing deficiency of nutrients in the future, their deficiency also occurs in the child.

Substances of olives have beneficial effect on the body of a woman during pregnancy and breastfeeding. Their benefits are undeniable both for the female body and for the harmonious development of the child. Olives, especially ripened on their own, are a source of iron, therefore they prevent the development of anemia in pregnant women. Healthy fats in olive oil improve the condition of the placenta and cervix before childbirth.

Regular consumption of olives (except canned ones) and olive oil helps pregnant women and nursing mothers, without compromising their own health, provide their baby's body with the substances it needs for growth and harmonious development.

For kids

Olives are useful in childhood, but it is necessary to introduce them into the diet of children very carefully. From what age it is better to do this depends on the state of the child's digestive system. Considering that in our country olives are sold in the form of canned food, children over 3 years old can start introducing these products into the menu.

It is better to start with ripe olives, which are sold in glass jars, but no more than 1 piece per day. At the same time, the composition of the product should not contain preservatives, especially ferrous gluconate. This preservative may cause allergies.

For animals

Olive oils for pets (dogs and cats) are also useful: they improve digestion, make the coat smooth and shiny. Therefore, it is not at all surprising why dogs and cats love food flavored with olive oil.

But sometimes it also happens that animals are “pulled” to eat olives from the owner’s table or drink the brine in which they were. Owners have quite natural questions: “Are they harmful to animals? Can a dog or cat be given them?

It is not known for certain why cats love olives. They probably instinctively feel the usefulness of this fruit. Fresh, dried or dried olives can be given to animals, but in a limited form. Concerning canned olives, then giving them to pets is not recommended, as they contain a lot of salt and preservatives.

The benefits of bones

Many olive lovers are wondering if it is possible to eat olive pits? What are olive pits good for?

Olive pits dissolve in the stomach, enveloping its walls, which is useful for erosions and ulcers of the gastric mucosa. In order for their anti-ulcer effect to manifest itself, it is enough to swallow 4-5 seeds on an empty stomach.

Swallowing whole olive pits is often difficult and sometimes dangerous (some varieties of olives have large and sharp pits). In order not to harm your health, for the treatment of stomach ulcers, it is better to grind the bones and eat them in powder form.

Olive pits are useful as absorbents after alcohol abuse. The bone is partially digested in the stomach, enveloping its mucous membrane, and the rest of it dissolves in the intestine, absorbing toxic substances on itself.

For face and body

Rich chemical composition olive oil, has a good cosmetic effect, improving the condition of the skin and its appendages (hair, nails). On its basis, a variety of homemade cosmetics for women are made (creams, ointments and body balms, face and hair masks, nail baths). It is also included in industrial cosmetics.

Cosmetics based on it are recommended for use every day, because they have practically no contraindications. But before using them, especially when problematic skin, it is necessary to carry out skin allergy tests. To do this, a little money is applied to the bend of the elbow joint and after 30 minutes they look at the reaction of the skin in this place. An allergy test can be considered negative if there is no burning sensation, itching, redness or irritation at the site of application.

Restrictions and contraindications for use

Canned olives, like any other canned food, are saturated with salty marinade, so it is not recommended to eat them daily. This is especially true of oxidized black olives, which contain ferrous gluconate as a preservative. One can of oxidized black olives contains over 20 mg of ferrous gluconate at its maximum daily dose for an adult, 10 mg, so it can cause food poisoning. This preservative makes olives an allergenic product.

• children;
• pregnant women, especially in the early stages;
• women with HB (breastfeeding);
• with gastritis with high acidity;
• with pancreatitis and cholecystitis in the acute phase;
• with gallstone disease;
• with kidney stones;
• with cystitis.

Contraindications to the use of canned olives are also individual intolerance and allergies.

How to use

Canned oxidized olives are tasty, but they cannot be a medicinal product: they should be considered solely as a delicacy that should be included in the diet only occasionally.

How many olives can you eat and which ones? For the olives to show their healing properties in full, they should be consumed daily in dried, dried, pickled form in the amount of 5-7 pieces per day.

Fruits can be replaced with olive oil. Preferred is daily use by adults in medicinal purposes quality unrefined vegetable oil, best of all - extra-virgin or virgin, 1-3 tablespoons each. It should be remembered that 1 tablespoon of olive oil contains 200-220 kcal.

How to choose olive oil

Recently, Chinese entrepreneurs have begun to produce olive oil from fruits purchased in bulk from olive farmers. Transportation of fresh olives adversely affects the quality of the oil from them, so it is better to refuse such a purchase.

In today's market, according to the University of California, about 80% of olive oil sold is counterfeit. Counterfeits often have bottles and labels similar to the original, so it's very easy to make a mistake. How to distinguish fake olive oil from real?

To protect yourself when buying this valuable product, you must follow simple rules:

1. It is advisable to buy a product in specialized or branded stores, which is better than buying it on the Internet or in the market.
2. It is better to prefer oil of well-known brands.
3. Before buying, you need to study on the Internet (preferably on the manufacturer's website), what is the difference original packaging and the label, and what is its estimated market value.
4. Carefully inspect the packaging and label on the selected product container for compliance with the original.
5. The label must contain information in Russian about the manufacturer, type and method of oil extraction, storage conditions, container volume, expiration date.
6. Price for original product should not differ significantly from the average market price.
7. Do not purchase expired olive oil. Not only will it be bitter, but it can also cause food poisoning.

Arriving home, you should put the container with oil in the refrigerator. At low temperatures, natural olive oil becomes cloudy and flakes appear in it. At room temperature the oil becomes clear again, and the flakes dissolve.

How to choose olives

It is best to buy olives in the regions where they are grown. It is there that you can buy the most delicious and useful fruits which are hard to find here.

The cost of harvested olives depends on many factors:

• where and how trees grow;
• how the crop is harvested;
• caliber;
• preparation method (salted, pickled, canned);
• the presence of a bone (with or without stones);
• intact fruits (whole or cut);
• type of filling.

In order for the purchased olives to be tasty and healthy, you need to be able to choose them. Today, these fruits can be purchased by weight (in barrels or polymer containers) and individually packaged (in cans or vacuum-packed). Which are more useful?

Bulk purchase

When buying olives by weight, you need to pay attention to:

1. Container with olives. The container must be plastic and have a lid. If olives are sold from an open tin container, such a purchase should be discarded. When opened, tin containers quickly oxidize and release toxic substances into the product.
2. Label. The label must be available to the buyer so that he can read the manufacturer's information and clarify the date of manufacture and expiration date of the product.
3. temperature and storage conditions. Storage of pickled olives without brine is unacceptable. The fruits must be completely covered with it. The storage temperature of an open container with pickled olives in brine should not exceed +6°C.
4. Brine color. The brine should not be cloudy and dark. It is desirable that the brine be covered with a layer of olive oil on top, which prevents it from spoiling.
5. Kind of olives. Crumpled, weathered and shriveled fruits among fresh ones should not come across. If any, this indicates that the seller mixed the unsold remainder of the product with the fresh one.
6. Fruit taste. Try one stone. Its flesh should be soft and well separated from the bone. Foreign smell and taste should not be felt.
7. Pay attention to how and how the fruits are taken out of the brine and what devices are used for this. The safety of the released product depends on the purity of these devices.

But, no matter how careful and careful the buyer is, he is not immune from unscrupulous sellers. To avoid fraud and forgery, you can buy olives in individual packaging.

Purchase of individual packaging

What are individual packaging? How to choose canned olives? On the shelves of stores, the consumer is offered olives in different types of packaging: in glass, cans and vacuum packaging. Which ones are better? Choosing from the proposed options, it is better to give preference to olives in a vacuum or a glass jar. So you can see how the drupes look, what color and size the fruits are.

The label must indicate how much the product weighs without packaging (net weight). Be sure to pay attention to the shelf life of olives. Expired fruits can cause food poisoning or intoxication with salts of heavy metals.

How to store the product

Canned olives in an airtight container are stored for 3 years. After opening the original packaging, the shelf life is greatly reduced. How long open canned olives are stored depends on the material from which the container is made.

It is strictly forbidden to store olives in an open tin can. The inner surface of this container is not designed for contact with air, therefore it quickly oxidizes. Toxic oxidation products pass into the brine, and from it into the olives. The use of such olives is fraught with severe food poisoning and intoxications. How to store open olives from a tin so that they do not cause poisoning? Immediately after opening tin can with olives, the product must be transferred to a glass or ceramic container.

How to store open olives? In a glass or polymer container, open canned olives in brine can be stored for up to 3 days.

It happens that after opening the canned olives, the brine was drained, and the whole product was not used. How to save the rest of the olives without brine? Is it possible to freeze them? It is impossible to store olives without brine: the product quickly weathers, loses moisture, and shrinks. Freezing olives without brine or with it should also not be. Frozen olives after defrosting become very soft and tasteless.

Use in cooking

Whole olives with pits or stuffed olives are used as a separate snack. Sliced ​​and pitted olives are used to decorate dishes, added to salads, soups, casseroles, stews. They are mashed and made into olive paste. Thanks to his piquant taste, olives add spicy notes to drinks.

Olive oil is used in cooking for dressing salads, making sauces and marinades, and baking. Can you fry in olive oil? Only refined olive oil is suitable for frying. Extra virgin oils are eaten raw.

Are olives eaten raw?

Raw olives have a bitter taste, so it is not customary to eat them raw. Everywhere, except for their homeland - Greece. For example, in one of the central Greek regions of Magnesia, ripe olives are eaten without any pre-treatment. This is a special local variety of large dark cherry olives with easily peelable skin and juicy oily soft flesh. These olives have a tart, bittersweet flavor with a savory aftertaste.

But this use of olives in food is an exception to the rule. Most olives in cooking are used in processed form. For use in culinary purposes they are dried, dried, salted, pickled, preserved.

What do olives go with?

The specific taste of the fruits of the olive tree goes well with:

• spicy herbs;
• lemon
• pickled garlic and onions;
• vegetables (cucumbers, tomatoes, peppers);
• greenery;
• nuts;
• pickled cheeses;
• fish;
• seafood;
• lean meats;
• alcoholic beverages (wine, liquor).

Black olives are more suitable for meat dishes, and green olives are more suitable for fish and seafood.

What do olives eat with?

Different people have different taste preferences. Very often they depend on the features national cuisine. In Greece, they prefer to eat olives with feta, cheese, tomatoes,. In Spain, olives are usually served with sweet peppers, meat dishes, and seafood. In Italy, olives are added to pizza, lasagna, eaten with mozzarella, and tomatoes.

But, as they say: “There is no friend for the taste and color!”. Where to add, with what and how to eat olives, everyone is free to choose at their discretion. The main thing is that it was delicious!

In Mediterranean countries, flavored olive oil is used as a salad dressing. How is homemade flavored olive oil made? To do this, for 15-20 days, light or refined olive oil is insisted on:

• spices (, coriander, cloves,);
• herbs(thyme, basil, marjoram, rosemary, oregano);
• zest and fruits of citrus fruits;
• vegetables (garlic, horseradish, paprika);
• dried berries.

In recent years, it has become fashionable in Mediterranean European countries to decorate the table with olives, which are dyed with natural food coloring in red, orange, emerald colors.

Sometimes it happens that you need pitted olives to cook a dish, but in the refrigerator there are only fruits with pits. To get the pits from olives at home, you can use a machine to remove pits from cherries.

There is another secret to pitting olives: with a wide blade of a knife, lightly press the olive to the work surface. If the olive is ripe, then the bone in it will begin to move. After that, it can be easily removed with tweezers.

To extend the shelf life open canned food with olives, you need to drain the brine, and pour the rest of the product with olive oil. You can store these preserves for up to 2 months.

In the history of mankind, the branch of the olive tree has always been considered a symbol of peace among many peoples.

Greece is considered the birthplace of the olive tree. In ancient Greek mythology, there is a myth about the appearance of the olive tree. According to this myth, once there was a dispute between the goddess of wisdom, crafts and knowledge, Athena Pallas, and the ruler of the seas and oceans, Poseidon, over the possession of Attica. Competing with each other, Poseidon presented the people of this region as a gift. sea ​​water, and Athena, sticking a spear into the ground, presented an olive tree. The judges recognized Athena as the winner in the dispute, since they considered her gift more useful, and gave her this land under protection. The people of Attica, in gratitude for such a generous gift, named the city of Athens in her honor.

The Olympians of Ancient Greece were awarded a wreath woven from olive branches if they won the Games. Its image can be found on ancient Greek vases and amphoras, from where the culture of worship of this plant passed to Ancient Rome. There also appeared the first descriptions and characteristics of olive trees and their fruits in the literature.

But not only the Greeks and Romans revered olive trees. There are also references to this tree in the Bible: during the Flood that land was nearby, Noah was notified by a dove that brought him an olive branch. And the Virgin Mary was informed that she would give birth to the Savior of the human race, by an angel who brought her a branch of an olive tree.

In the Middle East, the olive tree was considered a symbol of love and passion, where there is a legend about the appearance of the olive tree. Once Princess Maslina fell in love with a shepherd named Olivo, but her love was not mutual. Then the Olive Tree got angry and killed the shepherd on a dark night. At the place of his death, a tree with narrow leaves and small, tart fruits grew. This tree in honor of the shepherd was called olive, and the fruits ripening on it are olives or olives.

The olive tree in Muslim countries is considered the Tree of Life and the symbol of the Prophet.

The olive branch today is a symbol of peace and is present on the coats of arms of many countries: Italy, Cyprus, Serbia, Portugal, France, Zaire. The white olive branch is featured on the emblem of the United Nations (UN).

These Interesting Facts testify to the importance and reverence of this plant in many countries of the world.

Output

For many centuries, olives and olive oil have been the basis of the economy of many countries. Today they have not lost their popularity. They are valued not only for their taste, but also for their usefulness, low content calories and lots of healthy fats, fiber and iron. Knowing how olives are useful, it becomes clear why you want to eat them.

Fresh olives are not suitable for food until they have undergone a certain cooking. They are consumed salted, pickled or canned. Green olives stuffed various fillings from onions and garlic to gourmet blue cheese. Olive oil is equally popular in cooking.

Useful properties of olives and oil from them are successfully used in clinical nutrition with diabetes, gout, cardiovascular diseases, diseases of the gastrointestinal tract, urolithiasis, sexual disorders. Even the stone of the fruit of the olive tree is useful.

Despite all the useful properties, olives have a number of limitations when consumed. So that these fruits do not harm health, you need to know how much and how to eat olives correctly for a particular ailment. Before taking them as a preventive or therapeutic agent, you should consult your doctor.

Olives and black olives are fruits of the same tree - olive. In the preparation of many products for garnishing dishes, recipes indicate that either olives or olives must be used. But what is the difference between olives and olives, what is their difference if they grow on the same tree?

How are olives different from olives?

The word "olive" comes from the same root word "oil", since the olives themselves are very oily. Most of them are used to make butter. The word "olive" in relation to black olives is used only in the CIS and Russia.

The bright green fruits, still unripe, are called olives, and those that have a bright purple color, already ripe, are called olives. At the same time, only olives belonging to the Halkidiki variety change color, the rest remain unchanged during canning.

In those countries where olive trees grow, the fruits are called only olives, using just the addition of color to this word.

There are some varieties of olives that turn black when ripe, but olives that are sold in stores are not among them. Those olives that are most often sold in our stores, in fact, belong to the immature fruits of the olive tree, and acquire a black color during chemical processing. Olives that have ripened as expected do not acquire a uniform color, but from brown to dark purple.

How are olives and olives made?

Olives that have just been taken from the tree have an unpleasant bitter taste. In order for them to acquire the taste to which all consumers are accustomed, they are kept in salt water, soaking. But modern manufacturers do not bother with such a complex and lengthy process. The process of making olives and olives is streamlined, so they are simply treated with oxides and stabilizers.

The black color of olives is provided only due to a longer chemical exposure to them., despite the fact that the composition of the preservative used is absolutely the same. Iron gluconate is usually used to color green olives, which leads to the loss of all the nutritional value of the product.

The difference between black olives and olives is also that they are never sold stuffed.. This is due to the fact that the taste of olives deteriorates if any filler is added to them. At the same time, the taste of green olives, on the contrary, becomes more unusual. This explains why black olives can be bought pitted, halves or pitted, and green olives stuffed with anchovies, orange, lemon, salmon and other tasty things.

Olives and olives: benefits and taste

The taste of olives, first of all, depends on their variety. At the same time, they have a sharper and sharper taste than olives, which are rather soft in taste and have rich shades of aftertaste.

In the production of olives according to an old recipe using natural preservatives, they are much healthier than olives. But this method of production is now more of an exception, so today the benefits of black olives and green olives are the same. Olives, like olives, contain many vitamins, proteins and fiber. They are very useful in liver diseases, as a prevention of heart attack, improvement in cancer.

Ripe olives are healthier than green olives. In the process of maturation, they accumulate a maximum of vitamins, biologically active substances, amino acids, fatty acids. This explains the fact that they cost more than olives at 6 r. For the same reason, unscrupulous producers pass off unripe dyed olives as olives. The impact of ferrous gluconate leads to the fact that all the beneficial properties of olives disappear, turning them into enough harmful product for a person. The daily norm of iron gluconate should not exceed 10 mg, and in a jar of so-called olives it contains 22 mg.

An excess of ferrous gluconate leads to exacerbations of diseases of the gastrointestinal tract, and in case of stomach and duodenal ulcers, its use is generally strictly prohibited. With the frequent use of black olives, damage to the kidneys, liver, allergic reactions, indigestion, headaches and nausea occur.

How to choose olives and black olives?

In order not to make a mistake when choosing olives or olives, you should first of all pay attention to the composition indicated on the bank. If it says that the olives are with the addition of iron, you can be sure that inside are unripe green olives dyed with food additive E - 579. B Russian Federation this additive is prohibited.

The main feature natural olives black color remains the color of the liquid in which they are located. It shouldn't be black. If you put green olives in such a brine, then after 3 hours they will acquire a dark shade. Olives that do not contain ferrous gluconate are much more expensive. To see what you have acquired, it is better buy olives in glassware.

The difference between olives and olives lies in their color and in the fact that the name of the olive is used only in the vastness of Russia and the CIS. In fact, these are the fruits of the olive tree, only of varying degrees of ripeness.

Real black olives have a more delicate taste than green olives. They are never stuffed, and their price is several times higher. The composition of olives should not contain a food additive, which is labeled as E-579. But in order to buy really real olives, you need to carefully study the composition of the proposed product, since unscrupulous manufacturers very often offer green unripe olives dyed with ferrous gluconate instead of olives, which will not bring any benefit to your body.

Especially forlady special. en- Julia